Thermophilic

Thermophilic lactic acid starter cultures prefer warmer temperatures (when compared with mesophilic cultures), with a temperature growth range between 68-125° F. Optimum growth and flavor production range will vary for each individual culture or culture blend. Cheeses often made with thermophilic cultures include Italian cheeses and Swiss cheese.

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FLAV 54

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance/accelerate flavor and aroma.

LB340

LB340 is a strain of thermophilic lactic bacteria often utilized along with S. thermophilus in the production of Italian cheeses such as provolone, mozzarella, parmesan and Romano, though this culture can also be used to produce fermented milk.

LH100

LH100 is a thermophilic culture blend of lactobacilli that functions as a flavor and texture enhancer when used in combination with thermophilic culture for hard cheese, Italian cheeses, and Swiss cheeses. 

MY 800

MY 800 is a thermophilic culture blend used in specialty fermented milks, soft cheeses, semi-hard cheeses, and Reblochon-type cheeses.

SU CASU

This thermophilic culture blend is a preferred choice for Parmesan or other hard, high-cooked cheeses. 

TA 50 Series

The lactic acid starter TA 50 series are "slow" thermophilic strains of Streptococcus thermophilus (as compared to the TA 60 series). TA 50 series cultures are often used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses.

TA 60 Series

The thermophilic TA 60 series are "fast" strains (fast acidifying, as compared to the TA 50 series) of Streptococcus thermophilus and are often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone, Emmental/Swiss.

Thermo B

Thermophile Type B (often called Thermo B) is a thermophilic lactic acid starter blend for use in Italian-type cheeses, especially mozzarella.

Thermo C

Thermophile Type C (often called Thermo C) is a thermophilic lactic acid starter blend often used for Swiss-style and Alpine cheeses.

TM 81

Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella.